Poached Apples and Caramel Sauce

1. Leaving the core and stem intact, cut each apple horizontally into four slices. Place in a medium, deep saucepan.
2. In a 4-cup glass measure, combine amber ale, cinnamon, and nutmeg. Pour mixture over apples. Cover and bring to a boil over medium-high heat; reduce heat to a simmer. Cook, covered, for 30 minutes or until apples are tender. Remove apples from beer mixture.
3. To make caramel sauce, reserve 1 cup of the beer mixture and discard the remainder. Place in medium saucepan and add brown sugar. Boil mixture 10 minutes or until it reduces to ⅓ cup. Remove from heat and stir in butter. Cool for 5 minutes.
4. Drizzle apples with caramel sauce and, if desired, sprinkle with pistachios and serve with ice cream.

Each serving contains: 352 calories, 12 g fat, 7 g saturated fat, 0 g trans fat, 57 mg cholesterol, 44 mg sodium, 58 g carbohydrates, 2 g fiber, 51 g sugar, 3 g protein. Daily values: 10% vitamin A, 6% vitamin C, 7% calcium, 3% iron.